Mary Berry Victoria Sponge Cupcakes Recipe

Dive into the world of British baking with Mary Berry's Victoria Sponge Cupcakes, a delightful twist on the classic Victoria sponge cake. Renowned for her expertise in baking, Mary Berry brings the essence of traditional British tea-time treats to your kitchen with this recipe. Perfect for any occasion, these cupcakes embody the charm and simplicity of the original Victoria sponge cake, scaled down into bite-sized treasures.

Mary Berry's Victoria Sponge Cupcakes Recipe

Cultural or Historical Context

The Victoria sponge cake holds a cherished place in British baking history, named after Queen Victoria, who was known to enjoy a slice with her afternoon tea. This recipe transforms the storied cake into cupcakes, offering a modern take on the beloved classic.

Ingredients for the Victoria Sponge Cupcakes

• For the Sponge:
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 medium eggs
  • 150g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Strawberry jam for filling
• For the Decoration:
  • 300ml double cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • Freeze-dried strawberry powder and strawberries for garnish (optional)

Preparation Instructions

1. Preheat your oven and prepare a muffin tin with cupcake cases.
2. Cream together the butter and sugar until light and fluffy. Incorporate eggs one at a time, then add vanilla extract.
3. Gently fold in sifted flour and baking powder until just combined.
4. Fill each cupcake case and bake until golden. Let cool before coring and filling with jam.
5. Whip the double cream with icing sugar and vanilla, then pipe onto the filled cupcakes. Garnish as desired.

Storage and Reheating

Store the Victoria Sponge Cupcakes in an airtight container in the fridge for up to 2-3 days. These cupcakes are best enjoyed fresh but can be frozen without the cream topping for up to 3 months.

Nutritional Information

Each cupcake approximately contains 380 calories, with 25g of total fat, 36g of carbohydrates, and 1g of fiber.

Frequently Asked Questions (FAQ)

• Can I use a different jam? Yes, strawberry jam is traditional, but raspberry, blackcurrant, or even lemon curd can be delightful alternatives.
• Can I make these with a baking spread instead of butter? Yes, using a baking spread can result in a lighter, fluffier cupcake, but butter is recommended for its flavor.
• How do I ensure my cupcakes are light and fluffy? Do not overmix the batter, and make sure all ingredients are at room temperature before starting.

This recipe, inspired by Mary Berry, celebrates the quintessential flavors of a Victoria sponge in a cupcake form, making it a perfect addition to any afternoon tea or celebration​​​​​​.